Kp3 membran

TEKNOLOGI MEMBRAN

Nur Istianah-T.Membrani-2016

is a VERY THIN film that allows some types of matter to pass through while leaving others behind

Membran= materials which have voids in them letting some molecules pass more conveniently than some other molecules

semi-permeable membrane

Retentate

PermeateMembrane

Feed

Konsep dasar


Driving force :

3. Voltage difference,

1. Pressure difference

2. Concentration difference

4. Temperature difference,

RO UF MF Pervaporation

Dialysis Membrane extraction

Electrodialysis

Membrane distillation


0.0001 0.001 0.01 0.1 1 10 100mm

hairCrypto-sporidium

smallest micro-organis

m

polio virus

Suspended solids

Parasites

Bacteria

Org. macro. molecules

Viruses

ColloidsDissolved salts

Sand filtration

Microfiltration

Ultrafiltration

Nanofiltration

Reverse Osmosis

ZW500: 0.04 umZW1000: 0.02 um

TYPES OF PROCESSES


Range of membrane capabilities for food application


REVERSE OSMOSIS/ hyperfiltration


REVERSE OSMOSIS

• only remove some suspended materials larger than 1 micron

• the process eliminates the dissolved solids, bacteria, viruses and other germs contained in the water

• only water molecules allowed to pass via very big pressure

• assymmetric type membranes (decrease the driving pressure of the flux)

• almost all membranes are made polymers, cellulosic acetate and matic polyamide types rated at 96%-99+% NaCl rejection


REVERSE OSMOSIS

• Applications in food industries:– the concentration of whey from cheese

manufacture (the most use) – concentrate and purify fruit juices (Robe, 1983),

enzymes, fermentation liquors and vegetable oils– concentrate wheat starch, citric acid, egg white,

milk, coffee, syrups, natural extracts and flavours– to clarify wine and beer– to demineralise and purify water from boreholes or

rivers or by desalination of sea water.


REVERSE OSMOSIS

• ‘dealcoholisation’to produce low-alcohol beers, cider and wines,

• recovery of proteins or other solids from distillation residues, dilute juices,

• waste water from corn milling or other process washwaters.


REVERSE OSMOSIS• future directions:

– municipal and industrial waste treatment– process water for boilers – de-watering of feed streams– processing high temperature feed- streams


MICROFILTRATION

• largest pores • a sterile filtration with pores 0.1-10.0 microns• micro-organisms cannot pass through them• operated at low pressure differences• used to filter particles. • may or may not be assymmetric • lower pressures than RO


• wide array of applications:– parenterals and sterile water for

pharmaceutical industry– food & beverages – chemical industry– microelectronics industry– fermentation– laboratory/analytical uses

MICROFILTRATION



MICROFILTRATION

• applications in the near future:– biotechnology (concentration of biomass)– diatomaceous earth displacement– non-sewage waste treatment (removing

intractable particles in oily fluids)– paints (separating solvents from pigments)


ULTRAFILTRATION• to separate a solution; mixture of desirable

and undesirable components • has smaller pores than microfiltration

membranes • driving force → pressure differential (2-10 bars

to 25-30 bars)• used to separate species with pore sizes 10-

1000 Å (103-0.1 microns) • Can be obtained down to a a molecular weight

cutoff (MWCO) level of 1000 Daltons (Da) and up to as high as 1 000 000 Da.

• assymmetric; the pores are small


• wide range of applications :– oil emulsion waste treatment– treatment of whey in dairy industries– concentration of biological macromolecules– electrocoat paint recovery– concentration of textile sizing– concentration of heat sensitive proteins for

food additives – many more …

ULTRAFILTRATION


• wide range of applications in the near future:– ultraflitration of milk– bioprocessing (separation and concentration

of biologically active components)– protein harvesting– refining of oils

ULTRAFILTRATION


• Application in food processing:– concentrate milk prior to the manufacture of dairy

products (the most use), – To concentrate whey to 20% solids or selectively to

remove lactose and salts. – In cheese manufacture, ultrafiltration has advantages

in producing a higher product yield and nutritional value, simpler standardisation of the solids content, lower rennet consumption and easier processing.

ULTRAFILTRATION


• Application in food processing:– concentration of sucrose and tomato paste – treatment of still effluents in the brewing and distilling

industries– separation and concentration of enzymes, other proteins or

pectin– removal of protein hazes from honey and syrups– treatment of process water to remove bacteria and

contaminants (greater than 0.003 m in diameter) (Mackintosh, 1983)

– pre-treatment for reverse osmosis membranes to prevent fouling by suspended organic materials and colloidal materials.

ULTRAFILTRATION



NANOFILTRATION• less pore sizes than ultrafiltration membranes• the mass transfer mechanism is diffusion & separate small

molecules from the solution (assymmetric)• NF is• capable of removing ions that contribute significantly to

the osmotic pressure • Can be operated at lower pressures than RO• cellulosic acetate and aromatic polyamide type membranes

(salt rejections; 95% for divalent salts to 40% for monovalent salts)

• can typically operate at higher recoveries; conserving total water usage due to a lower concentrate stream flow rate (advantage over reverse osmosis)

• not effective on small molecular weight organics (e.g.methanol)


NANOFILTRATION

• typical applications:– desalination of food, dairy and beverage products

or byproducts – partial desalination of whey, UF permeate or

retentate as required – desalination of dyes and optical brighteners – purification of spent clean-in-place (CIP) chemicals – color reduction or manipulation of food products – concentration of food, dairy and beverage

products or byproducts – fermentation byproduct concentration


Ion-exchange and electrodialysis: separation methods that remove electrically charged ions and molecules from liquids.

solutes such as metal ions, proteins, amino acids and sugars are transferred from a feed material and retained on a solid ion-exchange material by a process of electrostatic adsorption (i.e. attraction between the charge on the solute and an opposite charge on the ion-exchanger). They can then be separated by washing off the ion-exchanger.

They are constructed using a porous matrix made from polyacrylamides, polystyrene, dextrans or silica.

The applications in food processing include decolourisation of sugar syrups, protein recovery from whey or blood, water softening and dimineralisation and separation of valuable materials such as purified enzymes (Grandison, 1996)


ION EXCHANGE

a liquid feed mixture is separated by partial vaporisation through a non-porous, selectively permeable membrane. Partial vaporisation is achieved by reducing the pressure on the permeate side of the membrane (vacuum pervaporation) or less commonly, sweeping an inert gas over the permeate side (sweep gas pervaporation).

Application:Vacuum pervaporation at ambient temperatures using hydrophilic

membranes is used to dealcoholise wines and beers, hydrophobic membranes are used to concentrate aroma

compounds, such as alcohols, aldehydes and esters,


PERVAPORATION

It produces a vapour permeate and a liquid retentate.

Retentate (liquid)

Permeate (vapor)

Membrane

Feed

Material of membrane

Hydrophilic polymers

Hydrophobic polymers

preferentially permit water permeation

(e.g. poly (vinyl alcohol) or cellulose acetate)

preferentially permit permeation of organic materials.

e.g. Poly (dimethylsiloxane) or poly (trimethylsilylpropyne)




The important factors in determining the performance of a membrane

Thickness

Molecular structure

Chemical compositi

on

Flat membranes

Spiral wound membranes

Hollow-fiber membranesVery-small-diameter hollow fibers, the high-pressure feed enters the shell side at one end and leaves at the other end (closed)

Membrane Configurations

Three basic structures are commonly uses for membranes: homogeneous, asymmetric, and composite

Constructed from flat sheet membranes separated by spacer screens, and susceptible to fouling by particulates


20

Flate

Spiral

Hollow



Tabel 1. Aplikasi Teknik Separasi Membran pada Pengolahan Produk Pangan

No Teknik Proses Tujuan Proses Pustaka

1 Mikrofiltrasi Penghilangan pektin pada sari buah apel

Zakoer and Mc. Lelan (1993)

2 Ultrafiltrasi Pemurnian isolat protein kedelai Debra and Cheryan (1981)

3 Ultrafiltrasi Penyederhanaan proses produksi sari buah apel

Thomas, et.al. (1986)

4 Ultrafiltrasi Pemisahan komponen kasein Woychik et.,al (1992)

5 Ultrafiltrasi Penurunan kandungan bakteri pada kecap

Tien and Chiang (1992)

6 Ultrafiltrasi & reverse osmosis

Pengembangan berbagai produk tepung protein dari kacang tanah

Lawhon, et., al (1981)


Advantages :

Continuous separation

Low energy requirement

Meet various separation demands

reduce the loss of volatiles or changes to

nutritional or eating quality of food

simple installation with lower labour and

operating costs


Disdvantages :

higher capital costs than evaporation

maximum concentration to 30% total solids

fouling of the membranes (deposition of

polymers), which reduces the operating time

between membrane cleaning.


Movement of molecules through reverse osmosis

membranes is by diffusion and not by liquid flow. The

molecules dissolve at one face of the membrane, are

transported through it and then removed from the

other face. The flow rate of liquid (the ‘transport rate’

or ‘flux’) is determined by the solubility and diffusivity

of the molecules in the membrane material, and by

the difference between the osmotic pressure of the

liquid and the applied pressure.


Nur Istianah-T.Membrani-2016Diffusivity

Membrane thickness

Conceentration and molar volume of solvent

K (ΔP – Δπ )Osmotic pressure

applied pressure

Flux (in kg/h.m2)

J =NA

P(Pa) : trans-membrane pressure, Pf(Pa) : pressure of the feed (inlet),Pr(Pa) : pressure of the retentate (outlet) (high molecular weight fraction) andPp (Pa) : pressure of the permeate (low molecular weight fraction)

The pressure difference across the membrane (the trans-membrane pressure) is found using:


Equations in membrane

................... (1)

Water flux increases with an increase in applied pressure, increased permeability of the membrane and lower solute concentration in the feed stream.

Jw(kg/h) = solvent (water) flux,K(kg / m2.h.Pa) = mass transfer coefficient/permeability const.A(m2) = area of the membrane,Δ P(Pa) = applied pressure andΔπ(Pa) = change in osmotic pressure.

Osmotic pressure is found for dilute solutions using:

π = MRT

Jw = kA (ΔP – Δπ)


................... (2)

................... (3)

M=molarity, T(K), R= 8.314 kPa.m3mol-1K-1


Experimental Osmotic pressure

Larger solutes become concentrated at the membrane surface. The flux is therefore controlled by the applied pressure, and the solute concentrations in the bulk of the liquid and at the membrane surface:

Js= solute fluxc1= concentration of solutes at the membrane c2= concentration of solutes in the liquid


................... (4)Js = kA ln (c1 / c2)


Contoh soal

Hitunglah tekanan osmotic larutan yang mengandung 0.10 mmol NaCl/kg H2O pada suhu 25°C dengan densitas air 997.0 kg/m3.

Penyelesaian:

RTVnMRTm

mVm

kPax 28.494997/1

)15.298)(314.8(102 4


Contoh soal

Jus buah yang mengandung 9% w/w partikel padat (solid) telah diberi perlakuan pre-concentration pada 35°C dengan reverse osmosis untuk kemudian dilakukan ‘concentration’ pada evaporator. Jika tekanan operasi RO adalah 4000 kPa dan koefisien transfer massa sebesar 6.3x10-3 kg.m-2h-1kPa-1, hitung luasan area membran yang diperlukan untuk menghilangkan 5 ton permeate selama 8 jam. (asumsikan mayoritas partikel padat berbentuk sucrose dan konstanta gas universal (R= 8.314 kPa.m3mol-1K-1)


Penyelesaian:Molar concentration (M) = concentration (kg/m3) : molecular weight

M = 90/342 = 264 mol m-3 = 0.264 mol/L

Tekanan osmotic (persamaan 3)

π = 0.264 x 8.314 (35+273) = 676 kPa

Flux (kg/jam feed): J = 5000 kg / 8 jam = 625 kg/jam

Persamaan 2:

625 = 6.3x10-3. A (4000 – 676)

A = 29.9 m2 = 30 m2


Latihan soal

Hitunglah tekanan osmotic larutan berikut pada suhu 25°C dengan densitas air 997.0 kg/m3. (a) Larutan 0.5 mmol NaCl/kg H2O (b) Larutan 1.0 g sucrose/kg H2O (c) Larutan 1.0 g MgCl2/kg H2O


Latihan soal

Sebuah membran cellulose-acetate dengan area 4x10-3 m2 digunakan pada suhu 25°C untuk menentukan konstanta permeabilitas RO larutan garam yang mengandung 12 kg NaCl/m3 (ρ=1005.5 kg/m3) dan dihasilkan produk larutan dengan konsentrasi 0.486 kg NaCl/m3 (ρ=997.3 kg/m3). Flow rate produk adalah 3.84x10-8 m3/s dan tekanan operasi sebesar 56.0 atm. Hitunglah konstanta permeabilitas RO tersebut!Densitas air pada 25°C adalah 997 kg/m3 #Bagaimana pengaruh kenaikan suhu sebesar 30 K pada flow rate produk jika dioperasikan pada tekanan sama!

THANKS FOR YOUR ATTENTION

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Hitunglah tekanan osmotic larutan berikut pada suhu 25°C dengan densitas air 997.0 kg/m3. (a) Larutan 0.5 g mol NaCl/kg H2O (b) Larutan 1.0 g sucrose/kg H2O (c) Larutan 1.0 g MgCl2/kg H2O

Jawaban:(a) = (0.5/58.5)*997*298.15 =

Engineering

Kp3 membran